Cook it Raw - Hardcover

Petrini, Andrea

  • 3.94 out of 5 stars
    32 ratings by Goodreads
 
9780714865492: Cook it Raw

Synopsis

Cook it Raw tells the story of an exciting collection of avant garde chefs who come together to create unique dining experiences that explore social, cultural and environmental issues. Normally reserved for a select number of guests this book reveals for the very first time the 'Raw' collective's food and philosophy. A must for aspiring chefs and food lovers interested in cutting edge gastronomy.

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About the Author

Cook it Raw’s founder, Alessandro Porcelli, is the book's authoring editor. Alessandro lives in Copenhagen where he’s the director ofNordic Gourmet Tour -a successful food events company. Alessandro will write the book’s introduction with additional contributions from leading food writers and chefs such as: Antony Bourdain, Jeffrey Steingarten, Lisa Abend, Mattias Kroon, Andrea Petrini, Rene Redzepi, Albert Adria and Daniel Patterson.

Reviews

In 2009, Alessandro Porcelli invited a dozen of the world's most creative and innovative chefs to Copenhagen for what would evolve into a yearly event. Cook It Raw was part chef congress, part competition, and something else entirely: a cadre of the most inventive chefs arriving at a remote destination and left to their own devices. They forage for their ingredients, prepare them in less-than-ideal locations, and present them for critique by their peers; all without the presence of cameras, patrons, or audiences. Here, Porcelli looks back on the past four Cook It Raw events, detailing the ingredients, the chefs, their processes (to an extent), and the end result. It's a stunning collection; commentary for each event (Denmark, Finland, Italy, and Japan) is provided by an attendee to give context, but the real story is in the dishes themselves, presented in vibrant, crisp photographs. Though it's highly unlikely that readers will be able to prepare, let alone source the rare ingredients, each dish is broken down at the end of the chapter, giving a sense of each dish's taste and chef's intent. Whether one considers this innovation or pretension, it remains a terrific study of an original event readers will likely never have the opportunity to experience themselves. (June)

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